Stuffed Pepper with Quinoa and Black Beans

welcome julie from Tim&Jules all the way in the UK! she is an awesome menu planner {like me:)}. julie is a blogger who moved to scotland a year and half ago and enjoys chronicling her time overseas with her family. she is the mother of two young girls, madison-4 and rose-2. she tries to improve her cooking by meal planning and experimenting with new healthy recipes for her family. i saw she had a recipe for stuffed peppers on her menu, and since those are a favorite dinner of mine, i thought it'd be awesome to feature her review of the recipe with quinoa. i haven't cooked much with it, but am excited to try.

Recipe Review: Mexican Stuffed Peppers with Quinoa and Black Beans, via one lovely lifeI love all mexican food and stuffed peppers, so when I saw this recipe, I just had to try it! Plus I was looking for a meatless main dish to add to my menu plan. This recipe did not disappoint. Rating for Taste: 8.5/10Let me tell you, these stuffed peppers blow Italian stuffed peppers out of the water. The flavors just explode in your mouth. It has that mexican spicy heat that I crave inside of a tender little red pepper boat. What’s not to like? If you find it’s a bit hot for you, just add a dollop of light sour cream and you’ll be all set! It wasn’t greasy or heavy, but felt clean and healthy,which is high on my list right now.Another plus is that it’s filling enough to be served as a main dish all on its’ own. My husband is a hard man to please when it comes to meatless main dishes. He is a meat and potatoes kind of guy! But even he said this meal was satisfying and left him feeling full. The quinoa and black beans really did the trick and I love the nutritional value they add to the dish.Rating for Ease to Make: 8/10It was not hard to make at all which is a plus! The only part that took a bit of extra time was making the homemade enchilada sauce, which you could skip if you are in a rush and use the jarred stuff, but I would not! The flavor in that sauce was so robust and delicate. It really made the dish. But you could always make a big batch and use it for the next time you make it!All in all, this dish was a keeper. It’s one I would be happy to make for company the night before, then pop it in the oven 30 minutes before they arrive, or just make it for a Tuesday family dinner. So versatile! It’s a GO!thanks julie!